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MethodWash the tomatoes, remove the ‘eye’ and make an incision on the lower side. Boil water and blanch the tomatoes for 2 to 3 minutes. Drain out the water and then peel, deseed and chop the blanched tomatoes. Reserve the pulp with the juices. Grind the cardamom to a fine powder along with a tablespoon sugar, then sieve and keep aside. Heat two tablespoons of ghee and fry the cashews and raisins until golden. Wash and shred the rose petals and tulsi leaves and reserve. Boil the sugar with half a cup of water until the syrup reaches single-thread consistency. Set aside. Heat ghee in a wide kadai and fry the cloves until they start to crackle.Add tomato pulp and cook on a low heat until the liquid dries up. Then increase the heat and slowly add the sugar syrup.Reduce to low heat, keep stirring to avoid burning and cook until begin to leave the sides of the kadai. Sprinkle cardamom powder, shredded rose petals and tulsi leaves and edible camphor. Mix well.Garnish with fried cashews and raisins and serve warm.Recipe and photograph courtesy: Anil Dahiya, executive chef, The Bristol, Gurugram